bean-free raw hummus

I think I have got to the root of my problem with raw vegan hummus… we still want to call it hummus! I have tried lots of variations to get something close to the ‘real’ thing, with and without garbanzo beans and it’s just never the same. Tonight, however I tried Raw Rose’s hummus recipe and I really liked it, if I forgot I was trying to recreate something specific in the cooked world. So I want to call it Zucchini and Sunflower Seed Dip – is that ok?

Ingredients

1/2 cup dry sunflower seeds (to soak)

1 medium zucchini (approximately 2 cups) cut in 1” chunks

3 tablespoons olive oil

4 tablespoons lemon and/or lime juice

3 cloves garlic

1 teaspoon sea salt

1/2 teaspoon ground cumin

1/2 teaspoon curry

4 tablespoons sesame seeds (to grind), or 4 tablespoons raw tahini

Instructions

Soak sunflower seeds for 4 to 8 hours, then drain and rinse

In food processor, process sunflower seeds and all ingredients, except sesame seeds or tahini, until smooth.

Add sesame seeds (ground in a coffee grinder) or tahini, and process until combined

Will keep for several days if refrigerated

I’m going to take it to work tomorrow with my flax seed crackers and some celery sticks – yum!